Chicken Enchiladas
Delicious chicken enchiladas made with a flavorful filling and topped with cheese.
Equipment
- 9×13″ Baking Dish
Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion peeled and diced
- 1.5 pounds boneless skinless chicken breasts diced into small ½-inch pieces
- 1 can (4-ounce) diced green chiles
- sea salt and freshly-cracked black pepper
- 1 can (15-ounce) black beans rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce (link provided)
- optional toppings fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Instructions
- Preheat oven to 350°F. Prepare your enchilada sauce.
- In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in a greased baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
- Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Notes
Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through assembling the enchiladas, wrap the pan tightly with foil, refrigerate for up to 3 days, then bake as directed, or freeze for up to 3 months, thaw in the refrigerator for 24 hours, then bake as directed.
Nutrition
Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 3mg
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